Easy Christmas Gingerbread Cake is a delightful and simple holiday dessert that’s perfect for embracing the festive spirit with minimal fuss. This recipe provides a foolproof method for creating a wonderfully spiced and moist gingerbread cake, ideal for any Christmas gathering or cozy evening.
Key Ingredients for Easy Christmas Gingerbread Cake
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ½ cup packed light brown sugar
- 1 large egg
- ½ cup unsulfured molasses
- ½ cup hot water or hot brewed coffee
- 1 teaspoon vanilla extract
- For the Glaze (Optional):
- 1 cup powdered sugar
- 2-3 tablespoons milk or lemon juice
- ½ teaspoon vanilla extract
How to Make Easy Christmas Gingerbread Cake
This Easy Christmas Gingerbread Cake recipe is wonderfully straightforward, promising a moist and incredibly flavorful dessert with minimal effort. Its rich, spiced aroma fills your home as it bakes, and the tender crumb is utterly satisfying. With a preparation time of just 15 minutes and baking time of 30-35 minutes, you can quickly whip up this festive treat that’s perfect for holiday parties or a simple sweet craving.
Step-by-Step Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan or a 9-inch round cake pan. You can also line the pan with parchment paper for easier removal.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and light brown sugar together with an electric mixer until light and fluffy. This usually takes about 2-3 minutes.
- Add Egg and Molasses: Beat in the large egg until well combined. Then, add the unsulfured molasses and vanilla extract, mixing until everything is incorporated smoothly.
- Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the hot water (or coffee). Begin and end with the dry ingredients, mixing on low speed until just combined. Be careful not to overmix. The batter will be quite thin, which is normal.
- Pour and Bake: Pour the batter evenly into the prepared baking pan.
- Bake: Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
- Cool: Let the cake cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely.
- Make the Glaze (Optional): While the cake cools, whisk together the powdered sugar, milk (or lemon juice), and vanilla extract in a small bowl until smooth and drizzly. Add more liquid a teaspoon at a time if needed to reach your desired consistency.
- Glaze and Serve: Once the cake is completely cool, drizzle the glaze over the top. Let the glaze set slightly before slicing and serving.
Why You’ll Love This Easy Christmas Gingerbread Cake
You’ll fall head over heels for this Easy Christmas Gingerbread Cake because it delivers an intensely comforting and aromatic gingerbread experience without any complicated steps. The cake itself is wonderfully tender and boasts that classic, cozy spice blend that’s synonymous with the holidays, making every bite a warm hug. Unlike fussier layered cakes or time-consuming cookie recipes, this single-layer wonder offers maximum festive flavor for minimal kitchen effort.
Plus, by baking this delightful gingerbread cake at home, you’ll save a significant amount compared to store-bought holiday treats, making your celebrations even more budget-friendly. The optional simple glaze adds a touch of sweetness and visual appeal, but even without it, the gingerbread flavor shines through beautifully. If you enjoy the warm spices of a classic gingerbread cookie but crave something a little softer and more cake-like, this recipe is your perfect match. Don’t wait for Santa; whip up this Easy Christmas Gingerbread Cake today and let the holiday magic begin!
Storing and Reheating Tips
Leftovers of your Easy Christmas Gingerbread Cake can be stored at room temperature wrapped tightly in plastic wrap or in an airtight container for up to 3 days. If your kitchen is warm, or if the cake has a glaze that might melt, refrigerating it is a good option; it will stay fresh for up to 5 days.
To reheat, you can enjoy a slice cold, or gently warm it in the microwave for about 10-15 seconds per slice. You can also freeze the unfrosted or glazed cake. Once completely cooled, wrap the cake tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw overnight at room temperature before serving.
Final Thoughts
This Easy Christmas Gingerbread Cake is a wonderfully simple yet incredibly satisfying way to bring festive cheer into your kitchen. Its warm spices and tender texture are sure to become a holiday favorite. Give it a try this season; you won’t be disappointed!
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- Our Pinterest
Easy Christmas Gingerbread Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan or a 9-inch round cake pan. You can also line the pan with parchment paper for easier removal.
- In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Set aside.1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon ground ginger, ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon salt
- In a large mixing bowl, beat the softened unsalted butter and light brown sugar together with an electric mixer until light and fluffy. This usually takes about 2-3 minutes.½ cup (1 stick) unsalted butter, softened, ½ cup packed light brown sugar
- Beat in the large egg until well combined. Then, add the unsulfured molasses and vanilla extract, mixing until everything is incorporated smoothly.1 large egg, ½ cup unsulfured molasses, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients, alternating with the hot water (or coffee). Begin and end with the dry ingredients, mixing on low speed until just combined. Be careful not to overmix. The batter will be quite thin, which is normal.1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon ground ginger, ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon salt, ½ cup hot water or hot brewed coffee
- Pour the batter evenly into the prepared baking pan.
- Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, whisk together the powdered sugar, milk (or lemon juice), and vanilla extract in a small bowl until smooth and drizzly. Add more liquid a teaspoon at a time if needed to reach your desired consistency.1 cup powdered sugar, 2-3 tablespoons milk or lemon juice, ½ teaspoon vanilla extract
- Once the cake is completely cool, drizzle the glaze over the top. Let the glaze set slightly before slicing and serving.